2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregno
6 flour tortillas (8 inches)
1/4 cup butter or margarine, melted
2 cups (8oz) shredded Monterey Jack cheese
Sour cream and guacamole
In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475° F for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.
Yield: 6 servings
This recipe is one of my favorites. Really simple to make and tastes delicious. I like to make it with Zippy Beans and Rice and call it a meal.
Taste of Home - August/September 1999
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup frozen corn
3/4 cup water
1 medium jalapeno pepper, seeded and chopped
1 teaspoon salt, optional
1 cup uncooked instant white or brown rice
1 green onion, sliced
In a skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Sprinkle with onion.
Yield: 6 servings.
Nutritional Facts:
One 3/4 cup serving prepared with brown rice and without salt) equals 197 calories, 414mg sodium, 0 cholesterol, 40gm carbohydrate, 8 gm protein, 2 gm fat.
Taste of Home - August/September 1999
1 lb carrots, sliced
3 Tbsp butter or margarine
1 Tbsp brown sugar
1 Tbsp Dijon mustard
1/8 teaspoon salt
Place carrots in a saucepan. Add 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Add remaining ingredients; cook and stir over medium heat for 1-2 minutes or until sauce is thickened and carrots are coated.
Yield: 4 servings.
Taste of Home - April/May 1999
5-6 cups uncooked wide egg noodles
1/4 cup butter or margarine
1 cup whipping cream
1 1/2 cups julienned fully cooked ham
1/2 cup grated parmesan cheese
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
Cook noodles according to package directions. Meanwhile, in a skillet over medium heat, melt butter. Stir in cream. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain noodles; add to ham mixture and heat through. Top with green onions.
Yield: 4 servings.
I cut back the butter to about 2 Tbsp and used 1 cup skim milk instead of the cream. The texture turns out a little differently (more runny) but it still tastes great and cuts the fat content by more than 1/2.
Taste of Home - April/May 1999
2 Tbsp olive oil
1 medium onion, chopped
2 carrots, thinly sliced
2 or 3 celery sticks, sliced
3 medium red skinned potatoes, cut
1 bay leaf
1 1/2 tsp old bay seasoning
1 14.5oz. can diced tomatoes (I like to use the Italian diced)
3 cans of vegetable broth (or other broth)
1/2 box pasta of your choice (I like to use macaroni)
salt and pepper
Directions:
Heat oil over medium to medium-high heat. Add onion, carrots, celery, potatoes and bay leaf. Sautee for 6 minutes. Add tomatoes, broth pasta, and some salt and pepper. Simmer 12-15 minutes or until vegetables and pasta are cooked.
Serves: 4
Preparation time: 40 min- 1 hour
This is one of our favorite soups. I usually add more vegetables- and wait until they are pretty tender before adding the pasta otherwise the pasta is done before the veggies and keeps soaking up all the liquid. I can no longer find vegetable broth at the store, so I usually use chicken broth.
¾ pound flank steak
2 cups bean sprouts
3 green onion stalks
4 tablespoons oil for stir-frying, or as needed
Fresh flat rice noodles
Marinade:
1 tablespoon soy sauce
1 ½ teaspoons cornstarch
Sauce:
1/4 cup oyster sauce
4 tablespoons dark soy sauce
1/2 cup beef broth
2 teaspoons granulated sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ginger powder
Pepper to taste
PREPARATION:
Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes. While the beef is marinating, prepare the remaining ingredients.
Place desired amount of noodles in microwave until softened (about 30-60 seconds). Pull apart noodles and set aside.
In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, sugar, and powders. Set aside. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly until it changes color and is almost cooked. Set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the sauce mixture and noodles. Cook for about 2 minutes. Stir-fry until fragrant adding the sprouts, & scallions, and return the beef to the pan. Mix thoroughly and serve hot.
Ingredients:
1 lb. beef tenderloin tips
1 1/2 cups whole wheat bow tie pasta
1/2 lb. mushrooms, sliced
1/3 cup chopped onion
2 teaspoons olive oil
2 tablespoons whole wheat flour
1 10.5 oz. can beef broth
1. Cook pasta according to package directions.
2. While pasta is cooking, trim fat from meat and cut into 1 x 1/2" pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet.
3. In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes.
4. Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired.
Salt and pepper to taste.
Serve beef mixture over pasta. Add dollop of sour cream, if desired. Makes 4 servings (approx 4 oz beef and 3/8 cups pasta)
Fat: 24.1 g
Carbohydrates: 14.6g
Calories: 389.2
Protein: 26.9g
Spark Recipes
¾ cup butter
1 cup cocoa powder
3 eggs
2 cups sugar
2 tsp vanilla extract
1 cup flour
½ tsp salt
In a medium saucepan, melt the butter over medium heat, then add the cocoa powder, stirring until mixed. Set pan aside to cool. Beat the eggs in a large bowl with whisk, gradually adding the sugar and vanilla. When the chocolate mixture has slightly cooled, fold it into the egg mixture. Add the flour and salt, stirring only to combine the ingredients- do not overstir.
Spread the batter into a well greased pan (9x13 for chewier brownies, 9x9 for denser brownies) and bake at 350F for approximately 30 minutes, or until a toothpick inserted into the center comes out mostly clean (a crumb or two is okay; unbaked goo is not).
2 cubes real butter (1/2)
1 cup blanched almonds
1 cup white sugar
1 Tablespoon water
1 Tablespoon white Karol syrup (or dark)
Topping:
Hershey bars or milk choc chips
Finely chopped almonds
Put first 5 ingredients in pan together, including nuts, and place on high flame and stir without stopping, until mixture becomes one shade darker than brown sugar. NOTE: Place a small dish of brown sugar near your work as candy browns rapidly. Approximately 10 min. cooking time. Use a long handled spoon.
Pour into a cookie sheet or cake pan 10X13 (not greased) and spread as thin as you can. Drop the chocolate over it. Allow to melt then spread with knife and sprinkle with finely chopped almonds. Cool and when it is set break into pieces.
Grandma Stevens
2-3 ripe bananas, mashed
1 cup non-fat yogurt
2 eggs
1/3 cup oil (or applesauce)
1 tsp soda
1 tsp salt
1 ¼ cup brown sugar
1 cup white choc. chips
1 cup craisins
1 tsp cinnamon
2 ½ cups flour
1 cup oats
Mix all with a fork. Put in muffin tins with liners and bake on 375F for 12 minutes.
The Hanks
Ingredients:
3 cups flour
2 tsp baking powder
2 tsp baking soda
¼ tsp salt
2 cups sugar
¼ cup butter (softened)
2 eggs
1 ½ tsp. vanilla
1 ¾ cup hot chocolate
1 ½ cups mashed bananas (about 3)
Directions:
Preheat oven to 350. Mix flour, soda, powder, salt in bowl. In a large bowl cream sugar, butter, eggs, and vanilla. Add dry ingredients to wet. Slowly add hot chocolate mixing until combined. Add bananas and blend thoroughly. Grease and flour 2 5x9 pans and bake 1hr.
Acquired by Mei Mei Chan
1/3 cup olive oil
1/2 onion, thinly sliced
4 cloves garlic, chopped
2 teaspoons fennel seeds
1 teaspoon dry crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 slices lemons, 1/4 inch thick
1/2 cup chopped fresh parsley
2 1/2 lbs fresh mussels, scrubbed,debearded
1/2 cup chopped seeded tomatoes
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil.
Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.
*Dan loves to make this for company. If you like mussels, it's really quite tasty.
Chia
2 tbsp vegetable oil
1 medium onion chopped
1 clove of garlic, minced (or garlic powder)
1 tablespoon curry
1 small can tomato paste (or ketchup)
15oz can chick peas (with liquid)
1 tbsp lemon juice
½ tsp salt
Crushed red pepper to taste, optional
1 tbsp margarine
(you can also add cumin, coriander, and ground ginger for variety)
Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper and other ingredients to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over basmati rice.
(Might be yummy with mashed chick peas as well)
20 grams black pepper
10 grams cloves
20 grams cinnamon
15 grams brown cardamom
10 grams cumin seeds
10 grams bay leaves
5 grams coriander seeds
Mix all ingredients together and lightly roast on a tawa. Grind in a mixie and sieve to get a fine powder (garam masala).
*I just used whatever I had on hand and converted 20 grams to equal about 1 tsp. Adjust the quantities of the other ingredients to match. It really depends on how much powder you want to make. I just mixed everything (no roasting necessary) and stored it in ziplock baggie for use when I cook Indian food.
This spice is what is going to give your Indian foods the yummy flavor- so don’t omit the garam masala when an Indian recipe calls for it.
1 can spinach (or fresh bunch)
100grams Paneer cheese (or Mozzarella or Cheddar)
1 onion finely chopped
1 tbsp. Butter
2-3 Bay Leaves
1 tsp. Cumin seeds
Salt to taste
¼ tsp. Black pepper powder
¾ tsp. Ginger-garlic paste
½ tsp. Green chili paste (or green chilies)
1 tsp. Garma masala powder
1. Mix ginger-garlic paste, green chilies and some water with a little water spinach. Pressure cook for 7-8 minutes (if you want).
2. Heat 2 tbsp. butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
3. Add salt, pepper, garam masala. Stir well.
4. Add spinach mixture and cheese (if you are using real paneer cheese then cut into small cubes and fry until slightly brown before adding to mixture). Stir until mixed.
-It looks gross, but tastes surprisingly yummy.
5-6 medium potatoes
3-4 hard boiled eggs cooled
1 onion
2 celery sticks
4-5 dill pickles
salt & pepper
1/2 cup salad dressing
1/2 cup mayonnaise
1Tlb mustard
Boil potatoes until soft. Cool. Preferably overnight in fridge. Peel and dice potatoes and eggs. Add chopped onions, celery, dill pickles, salt and pepper. Mix salad dressing, mayo and mustard in separate bowl and stir into bowl of prepared vegetables.
Jan Newbold
2-3 cups cooked rice (depending on how many peppers to stuff)
2-4 good shaped green peppers
1lb hamburger
1 onion diced
1 clove garlic
1 lb mushrooms (optional)
16 oz can tomato sauce
1-2 tsp chili powder
Cut off tops of green peppers and clean out seeds. Boil 3 minutes to soften skin. Place in a baking dish. Cook hamburger with chopped onions and garlic and mushrooms. Add tomato sauce and chili powder. Simmer for a few minutes. Mix with cooked rice. Stuff rice mixture inside peppers. Spoon extra rice mixture around peppers in dish. Top with catsup. Bake 30-40 minutes. Serve with grated cheese.
Green Pepper Casserole (Mom’s version):
Chop two green peppers and cook with hamburger. Mix everything together and put in casserole dish. Top with catsup and bake as above.
Jan Newbold
2 1/2- 3 pound broiler-fryer chicken cut up
1/4 cup oil / shortening
1/2 cup flour
2 cups thinly sliced onion rings
1/2 cup chopped green pepper
2 cloves garlic, crushed
1 can 16 oz tomatoes, drained
1 can 8 oz tomato sauce
1 can 3 oz sliced mushrooms, drained (or fresh)
1 tsp salt
1/4 tsp oregano
Wash chicken and pat dry. Melt shortening / oil in large skillet. Coat chicken pieces with flour. Cook chicken in oil over medium heat 15-20 minutes or until light brown. Remove chicken; set aside.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and green are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly; simmer 30-40 minutes or until thickest pieces are fork tender. Serve with rice or pasta.
Jan Newbold
2 cups chopped Ham (Turkey ham taste good)
2 cups shredded cheese
2 pounds potatoes (about 6 medium)
3 Tlbs Butter or margarine
3 Tlbs Flour
Salt and pepper
2 1/2 cups milk
1/4 cup finely chopped onions
1 Tlb butter
Heat oven 350 degrees. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices to measure 4 cups. Melt 3 tlbs butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Beat and stir 1 minute.
In greased 2-quart casserole, layer half of the potatoes, onion, ham and cheese. Pour half of the sauce over layer. Repeat layer ending with sauce. Dot with 1 tlb butter. Cover: Bake 30 minutes. Uncover: bake 60-70 minutes longer or until potatoes are tender. Let stand 10 minutes before serving.
Short Version: Boil potatoes slices in water until tender. Heat a can of cream of mushroom soup and can of milk. Or add sour cream in place of milk. Sauté onions in the butter. When tender add to soup. Drain potatoes and layer in pan as directed in above recipe with ham and cheese. Bake 30 minutes or until heated through.
Jan Newbold
1lb ground beef
1 onion chopped
16 oz. can tomato paste
32 oz. can tomato sauce
32 oz. can water
1 Tbl sugar
¼ tsp. nutmeg
½ c. parmesan
1 tsp. chili powder
½ tsp. garlic powder
1 tsp. basil leaves
1 tsp. oregano
1 bay leaf
½ tsp. marjoram
1lb mushrooms
Brown hamburger and onion. Add all other ingredients except for mushrooms. Simmer 30 min. or less. Add mushrooms.
Jan Newbold
1 lb ground beef
1 small onion chopped
1 can cream of chicken or cream of mushroom soup
8 oz. carton of sour cream
Rice or noodles
Brown ground beef and onions. Drain. Combine soup and sour cream. Dilute a bit if necessary. Add to the beef. Heat through. Serve over noodles or rice.
Jan Newbold
Sweet Pork
3 lb. picnic pork roast
1 cup Salsa (any kind you want)
1 ¼ cup brown sugar
Cook in crockpot on low for 8 hours then add another ½ cup brown sugar and 1 tsp chili powder to pork. Shred the pork and cook for another hour. The pulled pork will soak up a lot of the juice, but you still want some juice to keep the pork moist. You can turn the crock pot on high for the last hour and it will cook a little faster. You will probably only need to cook it for another 30- 45 mins. if you turn it on high. I use less sugar than this.
Lime Cilantro Rice
1 cup uncooked rice
1 tsp butter or margarine
2 gloves of garlic
1 tsp lime zest
1 can chicken broth
¼ cup of water
Cook rice with above ingredients. You can add all these ingredients to a rice cooker and it will cook great. If you are cooking on the stove, boil and then cover and cook for 20 mins on medium heat. Once the rice is done, add the below ingredients:
2 TBS lime juice
2 TBS sugar
3 TBS chopped cilantro
Black Beans
2 cloves of garlic (you can use minced garlic as well)
1 tsp cumin
2 TBS olive oil
1 can of black beans
1/3 cup tomato juice
½ tsp salt
2 TBS chopped fresh cilantro (add this right before serving)
Cook all the above ingredients together until beans are warm. Add the cilantro right before serving.
Tomatillo Dressing
Juice from 2 limes
1 cup sour cream
½ envelope of fiesta ranch dressing mix
1 envelope regular ranch dressing mix
1 glove garlic (or minced garlic)
6 tomatillos, husked and cut in half
¼ cup chopped fresh cilantro
Husk tomatillos and rinse in cold water cut in half. Put the first 6 ingredients in a blender, in order. Blend until smooth then add the cilantro and blend. If you would like the dressing thicker you can add some cream cheese.
Here's another variation I found for the dressing: 1 1/3 cups sour cream, 3/4 cup mayonnaise, 1 bunch of cilantro, 1 package ranch dressing mix, 4 tbsp. salsa verde (green salsa), 2 cloves of garlic, 1/8 tsp. Tabasco sauce, juice of one lime. Mix together in the blender... and that's it!
Corn Tortilla Strips
Corn tortillas
Olive oil spray
Cut tortillas into thin strips, just like Café Rio. Lightly spray with olive oil and then place on an un-greased cookie sheet. Broil on Hi turning the tortillas strips every couple of minutes. Cook until golden brown. I think it takes about 10 minutes.
Fresh Tortillas
I buy the fresh tortillas at Costco and cook them. I sprinkle grated cheese on them while they are still hot. You can also roll this up in a burrito style. If Costco doesn’t have the tortillas you can buy fresh tortillas at most any Mexican restaurant. Or you could always make your own.
Serve this all together as a salad, or rolled up as a burrito, or in tacos. This feeds a large group, so you can adjust quantities, or freeze leftover meat.
PREP TIME: 20 MIN. TOTAL TIME: 35 MIN.
MAKES ABOUT 2 DOZEN
1 ¼ cups all-purpose flour
½ teaspoon coarse salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, room temperature
¼ cup granulated sugar
¼ cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
¾ cup semisweet chocolate chips
¾ cup milk-chocolate chips
1. Preheat oven to 350°. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add four mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, freeze for 10 minutes.
2. Using a 1 ½-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are a pale golden brown, 12 to 14 minutes.
I would consider these cookies more like a fluffy chocolate chip cookie. They seem to have more of a bread texture to them and are a little different than your regular cookie (due to the sour cream). Definitely very soft if that is what you're looking for.
Martha Stewart Living - August 2007
Ingredients:
1 lb lean beef thinly sliced (rib eye, sirloin, tenderloin)
2 Tbsp sugar
4 Tbsp soy sauce
2 Tbsp sesame oil
1/2 cup water
1 tsp ground sesame seeds
4 Tbsp green onions, chopped
1 small onion
1/2 - 3/4 tsp garlic
1/2 - 3/4 tsp black pepper
Directions:
1. Blend the onion, garlic, and water together in a blender until it is a watery mixture.
2. Pour in mixing bowl and add sesame oil, sugar, soy sauce, black pepper, sesame seeds, and green onion.
3. Mix to create the sauce and add the meat.
4. Marinate meat in the sauce overnight in the refrigerator or in the freezer to use later.
5. Cook on grill or in a frying pan.
Ingredients:
1/2 lb ground beef*
1 package firm/med tofu
1 green onion, chopped
1 Tbsp soy sauce
1 tsp salt
1 Tbsp sesame oil
Dash of black pepper
Package of square wonton skins
Directions:
1. Cook ground beef and drain the oil. Place in mixing bowl.
2. Place the tofu in a clean town and squeeze it. This will remove the excess water from tofu.
3. Add all other ingredients and mix/smash with large spoon until tofu is completely mixed with the other ingredients.
4. Place a small amount of the mixture onto a wonton skin.
5. Using your finger, place a small amount of water along the edge of the skin.
6. Fold the skin in half and seal the edges.
7. Deep fry the wonton in vegetable oil until outside is golden brown. Remember to flip the wontons.
*Tastes good with ground pork as well.
1 can (14.5 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup hot water
2 cloves garlic, minced
1-1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese
1. Preheat oven to 400 degrees F. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with the stuffing mixture.
3. Bake 3o minutes or until chicken is cooked through.
(I used a can of Italian diced tomatoes; nixed the garlic; used 2 chicken breasts cut into strips, and Colby/Monterrey Jack cheese. It turned out great).
Stove Top Recipe
1 lb. ground beef
1 can (16 oz) black beans, un-drained
2 cans red or pinto beans, un-drained
1 Tbl chili powder
1 tsp. cumin
1 tsp. salt
1 cup green pepper chopped
1 cup red pepper chopped
3-4 cups tomato juice (or you can use tomato sauce)
In large saucepan cook beef w/onions. Drain. Add remaining ingredients. Simmer uncovered about 10-15 minutes, stirring occasionally, until chili is desired consistency. Yield 10 – 1 cup servings.
Grandpa Stevens
Try out these sites to find ingredient substitutions:
Land O' Lakes
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
My alterations: I halved the recipe (from lack of eggs), substituted apple sauce for the oil, 1/2 wheat 1/2 white flour, and no nuts - I'm not too big of a nut fan. For the frosting I only used 1/2 of the required powdered sugar and fat free cream cheese. Let me know if you try the recipe (Can't claim it as my own...I got it from http://www.allrecipies.com/.)
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (about 1 1/4 pounds) *I used 6 chicken thighs instead
1. Mix cornmeal, salt and pepper. *I also added a few pinches of ground red pepper. Wash chicken and pat dry. Coat chicken with cornmeal mixture.
2. Cook chicken in oil 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. *I put the thighs in a pan, and cooked them in the oven for 45 minutes on 375F instead of frying them.
3. Make Peach Salsa (below) and serve.
Fresh Peach Salsa
3 cups chopped peeled peaches *I used nectarines instead
1 large tomato, chopped (1 cup)
1/4 cup chopped fresh cilantro
3 tablespoons vegetable oil
2 tablespoons white vinegar
1/4 teaspoon salt.
Mix all ingredients.
Ingredients:
*Box of yellow cake mix
*2 (3oz.) boxes of strawberry Jello
*1 can (12oz.) strawberry soda
*1 box (3oz.) instant vanilla pudding mix
*1 1/2 cups milk
*Carton of Cool Whip
Directions:
Cake- Mix up your yellow cake mixture and bake according to the directions on the box in a 9x13 cake pan. Let it cool 20 minutes and then poke holes into it with a knife to allow for all the liquid to work into the cake.
Take 2 small (3oz.) boxes of strawberry jello and mix with 1 1/2 cups of boiling water. Add a can of strawberry soda and pour over the cake.
Cake Topping- In a bowl, combine 1 box of instant vanilla pudding mix and add 1 1/2 cups of milk. Mix until thick. Fold in a medium carton of cool whip into the pudding mix. Spread over the cake and refrigerate at least 8 hours before serving.
(I didn't prepare enough ahead of time and we only refrigerated it for like 4 hrs and it was still great).
Rochester, MN local paper submission